Rob Roy
Published May 16, 2023
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3ounces single-malt Scotch whisky
- 1ounce sweet vermouth
- 4dashes Angostura or orange bitters
- Cocktail cherries, such as Luxardo, or an orange peel, for garnish
Nutritional analysis per serving (1 servings)
226 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Fill a tall glass or cocktail shaker with ice, the Scotch, vermouth and bitters. Stir with a long metal spoon, at least 20 turns, until the glass is very cold to the touch. Strain into a chilled coupe glass and garnish with the cherries or orange peel.
Private Notes
Comments
Thank you for noting that a "dry" Rob Roy is made with dry vermouth. Many bartenders instead interpret the "dry" as meaning "less" sweet vermouth. That can be delightful too, but it is not a Dry Rob Roy. I never want to insult the bartender by specifying in advance, but I find get the wrong "dry" more often than not. Also, it's a matter of taste I'm sure, but blended scotches are more standard in Rob Roys than single malts.
As a scotch drinker, I have always preferred Rob Roys over Manhattans. Funny how most bartenders have no clue what it is. My explanation of "it's a manhattan made with scotch, with some bitters" often leads to a perplexed look and presentation of a mysterious concoction. If I am with my wife when I order, she tends to mumble "oh no" and averts her eyes. This is all still less irksome than ordering a martini and being asked what kind of vodka.
I have a better version. Put the fine scotch in a glass with a cube of ice or a dram of cool water. Leave the vermouth. bitters and cherry out.
I prefer less vermouth, good olives on-the-rocks. And a blended scotch works just fine....
As a scotch drinker, I have always preferred Rob Roys over Manhattans. Funny how most bartenders have no clue what it is. My explanation of "it's a manhattan made with scotch, with some bitters" often leads to a perplexed look and presentation of a mysterious concoction. If I am with my wife when I order, she tends to mumble "oh no" and averts her eyes. This is all still less irksome than ordering a martini and being asked what kind of vodka.
My husband’s grandfather left the OSS sharing a love of the ‘OSS cocktail’ with Julia Child. Similar to this, it was a shot of sweet vermouth, shot of dry vermouth, shot of gin, and an olive. My husband and I have loved it for years and have NEVER been able to get a bartender to make it correctly. They simply won’t believe us. Some have suggested asking for a perfect gin manhattan - or perhaps a perfect gin Rob Roy.